Recipe for Dum Shak Vegetable Casserole 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Dried yellow split peas
1 cup Water
1/2 tsp Salt
2 tbl Vegetable oil
1 tbl Cumin seeds
3 cup Cilantro, chopped
2 cup Grated fresh coconut or
1 cup Flaked sweetened coconut
3 tbl Serrano chilies, minced (about 8)
2 tbl Ginger, peeled and grated
1 tsp Salt
8 x Garlic clove(s), minced
2 med Baking potatoes peeled, cut in 1" cubes (1 1/4 lb)
2 med Sweet potatoes peeled, cut in 1" cubes (1 1/4 lb)
1 lrg Eggplant cut in 1" cubes (1 1/4 lb)
2 cup Water
Instructions:
Instructions: Sort and wash peas. Place in an ovenproof Dutch oven; cover with water to 2-inches above peas. Bring to a boil and cook for 2 minutes.

Remove from heat; cover and let stand for 1 hour. Drain peas, and return to pan.

Add 1 cup of water and + tsp salt to pan, and bring to a boil. Cover pan, reduce heat, and simmer for 15 minutes or until most of the liquid evaporates. Remove peas from pan and set aside. Wipe pan dry with a paper towel.

Heat oil in pan over high heat. Add cumin seeds and sautT for 1 minute.

Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400=A6F for 1 hour or until vegetables are tender. Garnish with cilantro if desired.

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